LOIN OF VEAL, a la Daube

Ingredients

• The chump end of a loin of veal
• forcemeat No. 417
• a few slices of bacon
• a bunch of savoury herbs
• 2 blade mace
• 1/2 teaspoonful whole white pepper
• 1 pint veal stock or water
• 5-6 green onions

Instructions

1. Cut off the chump from a loin of veal, and take out the bone;
2. fill the cavity with forcemeat No. 417, tie it up tightly, and lay it in a stewpan with the bones and trimmings, and cover the veal with a few slices of bacon.
3. Add the herbs, mace, pepper, and onions, and stock or water;
4. cover the pan with a closely-fitting lid, and simmer for 2 hours, shaking the stewpan occasionally.
5. Take out the bacon, herbs, and onions; reduce the gravy, if not already thick enough, to a glaze, with which glaze the meat, and serve with tomato, mushroom, or sorrel sauce.